Wednesday, January 27, 2010

Palak Dal

Palak Dal
(Orange/Red Lentils With Spinach)

1/2 cup mysor (red) dal
3 cups water
3 cloves garlic, minced
1/4 teaspoon turmeric powder

Bring dal, water and garlic to a boil then reduce heat and simmer for about 15 minutes, or until dal is soft. Skim off any foam that rises. To this, add:

2 handfuls of spinach (palak) leaves, rinsed
1/2 cup fresh cilantro, chopped

Continue to simmer.

Meanwhile, heat a couple tablespoons of vegetable oil in a small pan. When oil is hot, add:

1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds

When the mustard seeds begin to "pop", add:

3 red chilies, broken in half
1 green chili (jalapeno), sliced lengthwise
1 small onion, chopped

Saute until onions are soft and translucent. Add to cooked dal/spinach mixture along with:

1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon red chili powder (to taste)
1 teaspoon kosher salt (to taste)

Simmer for 5 minutes to meld the flavors.

Serve with chapati or rice.

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